JP2009232750A - Frozen dessert and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen dessert excellent in emulsification stability without using an emulsifier and a stabilizer as food additives, and having excellent flavor, and to provide a method for producing the same. <P>SOLUTION: The frozen dessert contains oil and fat, and butter milk. The method for producing the frozen dessert includes mixing a raw material liquid which contains oil and fat, and butter milk so as to obtain an emulsified liquid, and freezing the emulsified liquid. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a frozen dessert and a method for producing the same.

In recent years, frozen confectionery has become a typical favorite food eaten throughout the year. The frozen dessert is produced from a sterilized raw material liquid containing, for example, milk fat, vegetable fat, or a mixture thereof, non-fat milk solids, saccharides, and other small amounts of stabilizers, emulsifiers, pigments and fragrances as necessary. .
It is generally known that freezing at low temperature is effective for producing an excellent frozen dessert having fine ice crystals and a smooth structure. At the same time, however, freezing at a low temperature may cause the emulsion state of the raw material liquid to become unstable and promote the aggregation of fat globules in the raw material liquid. is there.
In conventional frozen desserts, emulsifiers and stabilizers are used in order to prevent the generation of fat particles and maintain the quality of ice crystals such as fineness, smoothness of the structure, and flavor (see Non-Patent Document 1). .

Recently, however, various demands have been made on foods for health reasons, and as one of the demands, it is desired not to contain food additives as much as possible. In other words, reducing the amount of emulsifiers and stabilizers that are food additives used to maintain the quality of food in many food groups that have an emulsification process, including frozen desserts, or non-use It is envied to do.
However, frozen desserts that do not use emulsifiers and stabilizers are more prone to problems such as the formation of fat particles, large ice crystals, and coarser texture than conventional frozen desserts that use emulsifiers and stabilizers. There was a problem that it was difficult to obtain an excellent product.
In particular, manufacturers that produce frozen desserts continuously for a long time, without using emulsifiers and stabilizers such as gelatin, ice crystals are fine, the structure is smooth, fat particles are not generated, and the flavor is excellent It was difficult to produce frozen dessert continuously.

Therefore, it is conceivable to use egg yolk instead of the conventional emulsifier. In fact, there is a frozen dessert using egg yolk having emulsifying properties and whipping properties. However, there is a problem that if you are allergic to eggs, you cannot eat.
On the other hand, as a method of obtaining frozen confectionery without using either egg or emulsifier, there is a method of emulsifying the raw material of frozen confectionery by mixing the raw material to be emulsified and buttermilk powder in the presence of water (Patent Document 1). reference).
JP-A-4-346750 Supervised by Yuhei Yuyama, “Manufacture of ice cream”, Koso Co., Ltd., 1996, p. 19-24

  However, in the method for producing frozen confection described in Patent Document 1, gelatin is used as a stabilizer, and it is still difficult to produce frozen confectionery without using an emulsifier and a stabilizer which are food additives. there were.

  This invention is made | formed in view of the said situation, and it aims at providing the frozen dessert with good flavor, and its manufacturing method, without using an egg and the emulsifier and stabilizer which are food additives.

The frozen dessert of the present invention is characterized by containing fats and oils and butter milk.
The frozen dessert of the present invention preferably contains 5.0 to 10.0% by mass of the buttermilk in solid content.
The method for producing a frozen dessert according to the present invention is characterized in that a raw material liquid containing fats and oils and buttermilk is mixed to obtain an emulsion, and then the emulsion is frozen.
In the manufacturing method of the frozen dessert of this invention, it is preferable to perform the said freezing in the range of -6.5 to -7.5 degreeC using a continuous freezer.

  According to the present invention, a frozen confectionery raw material liquid can be emulsified without using food additives such as eggs, emulsifiers and stabilizers. Further, according to the method for producing frozen confectionery of the present invention, the generation of fat particles during production can be suppressed without using food additives such as eggs, emulsifiers and stabilizers, ice crystals are fine, and the structure is smooth. In addition, a frozen dessert with excellent flavor can be obtained.

Hereinafter, the present invention will be described in detail.
[Frozen dessert]
The frozen dessert of the present invention is characterized by containing fats and oils and butter milk.
The frozen dessert in the present invention refers to those classified as general “frozen desserts”, and specific examples include ice cream, ice milk, lact ice, and ice dessert. These include milk fat and non-fat milk. Classified by solids content.

Buttermilk is a pale yellow liquid that is separated and discharged from the butter granules that are formed when the cream is stirred (charted) to form butter granules (Kunio Yamauchi, edited by Kenkichi Yokoyama, “Milk General Dictionary”, Asakura Shoten Co., Ltd., 1992, p.357-358).
In this invention, the buttermilk concentrate which concentrated buttermilk and the dried buttermilk powder can also be used instead of buttermilk.
Buttermilk is known to have a high phospholipid content in the solid content of buttermilk, and this phospholipid contributes to the stability of emulsification. Presumed to be obtained.
In the present invention, the solid content means a component excluding moisture (a dry matter amount obtained by subtracting moisture from the total amount). Moreover, the non-fat milk solid content in the present invention means a component obtained by removing lipid from the solid content.

In the frozen dessert of the present invention, the buttermilk is preferably contained in a solid content of 5 to 10% by mass, and more preferably 7 to 10% by mass.
If the content of buttermilk is 5% by mass or more in terms of solid content, fat globules tend not to aggregate even during low-temperature freezing, and if it is 10% by mass or less, the composition of the frozen dessert is less likely to change. Hard to affect the flavor.

Examples of the fat include milk fat such as unsalted butter, cheese, butter oil and cream, vegetable oil, lard, etc. Among them, it is preferable to use cream and unsalted butter.
Although the content of fats and oils in frozen dessert is not specifically limited, it is preferable that it is 3-18 mass% in solid content, and it is more preferable that it is 8-18 mass%. When the content of fats and oils exceeds 18% by mass in solid content, it tends to be greasy and a preferable flavor tends not to be obtained, and when it is less than 3% by mass, the fineness and smoothness of the tissue tend to be impaired. .

  Moreover, the frozen confectionery of this invention can select and use suitably the raw material generally used as a raw material of frozen confectionery other than buttermilk and fats and oils. Specific examples include milk and dairy products, sugars and sweeteners, acidulants, plant proteins, flavoring agents, coloring agents, fruit juices and pulp, jams, chocolates, various foods, and the like. Dissolved water is used as necessary. Dissolved water is water that dissolves the raw material.

[Method of manufacturing frozen confectionery]
The method for producing a frozen dessert according to the present invention is characterized in that a raw material liquid containing fats and oils and buttermilk is mixed to obtain an emulsion, and then the emulsion is frozen.

Specifically, for example, first, a raw material liquid containing fats and oils and buttermilk is mixed at 65 ° C. to 80 ° C. to obtain an emulsion. For mixing, a mixer such as a powder dissolver or a high-speed stirrer can be used.
Next, the emulsion is filtered. By filtering the emulsified liquid, impurities can be removed and a smoother frozen dessert can be obtained.
Next, the filtered emulsion is homogenized at 50 to 90 ° C. and 5 to 20 MPa. Here, emulsification becomes better by homogenization. For homogenization, a homogenizer or the like can be used.
Next, the homogenized emulsion is sterilized at 65 ° C to 150 ° C. For sterilization, a plate sterilizer, a tubular sterilizer, an infusion sterilizer, an injection sterilizer, a batch sterilizer, or the like can be used.
Further, the sterilized emulsion is cooled to 0 to 10 ° C. and aged for about 4 to 24 hours. Aging is to crystallize fat globules in the emulsion and stabilize the emulsion film. When aging is performed here, the physical properties of the emulsion tend to be stabilized.

The emulsion that has undergone the above process is frozen using a continuous freezer to obtain a semi-frozen solution.
A continuous freezer refers to a freezer that produces ice cream by continuously cooling and stirring.
Freezing means that an appropriate amount of air is mixed at the same time that the emulsion is cooled to disperse bubbles and ice particles in the emulsion. By freezing the emulsion, a semi-frozen solution having appropriate air and fine ice crystals can be obtained.
In producing the frozen dessert of the present invention, the temperature during freezing is preferably −6.5 to −7.5 ° C.
If the freezing temperature is within this range, a frozen dessert having fine and smooth ice crystals tends to be obtained. On the other hand, if the freezing temperature exceeds −6.5 ° C., the ice crystals are coarse and tend to become a frozen dessert with a coarse structure, and if it is less than −7.5 ° C., the emulsified liquid becomes too hard, resulting in manufacturing defects. Is likely to occur.

  The frozen dessert of the present invention can be obtained by filling the semi-frozen solution obtained as described above into a container, packaging, and curing.

As described above, the frozen dessert of the present invention contains buttermilk, which exhibits an emulsifying action, so that it is not necessary to add an emulsifier which is an egg or a food additive.
Further, in the method for producing frozen confectionery of the present invention, since the emulsion containing buttermilk is frozen, fat globules are hardly aggregated and fat granules are generated without using food additives such as emulsifiers and stabilizers. It is hard to do. Furthermore, since the freezing temperature is in a predetermined range, a tasty frozen dessert having fine ice crystals and a smooth structure can be obtained without using food additives such as emulsifiers and stabilizers.

  EXAMPLES Hereinafter, although this invention is demonstrated concretely by a test example, this invention is not limited to these.

[Test 1]
In this test, ice cream with buttermilk added in place of the conventional emulsion stabilizer and ice cream with no emulsion stabilizer were produced in a continuous freezer, and the emulsion stability was compared.

(1) Preparation of test sample <Formulation 1>
Ice cream was prepared based on a conventional procedure.
That is, first of all, the raw materials are skim milk powder (Morinaga skim milk powder, Morinaga Milk Co., Ltd.), salt-free butter (Morinaga butter, Morinaga Milk Co., Ltd.), granulated sugar (ME granulated, manufactured by Dainippon Meiji Sugar Co., Ltd.), Isomerized liquid sugar (FS-551, manufactured by Sanwa Starch Kogyo Co., Ltd.) and Minamata (K-SPD-M, manufactured by Showa Sangyo Co., Ltd.) were added to the dissolved water heated to 70 ° C. with the formulation shown in Table 1. The mixture was dissolved and homogenized at a temperature of 70 ° C., a secondary pressure of 5 MPa, and a total pressure of 15 MPa using a two-stage homogenizer (manufactured by Sanmaru).
Next, the homogenized raw material is sterilized under conditions of 85 ° C. to 15 seconds with a continuous plate sterilizer (MD-Plate Exchanger, manufactured by Morinaga Engineering Co., Ltd.), and then aged at 5 ° C. for 24 hours, and blended 1 emulsion was obtained.
<Formulation 2>
Emulsion of Formulation 2 in the same manner as Formulation 1 except that buttermilk powder (SM-2 powder, solid content 96.75% by mass, nonfat milk solid content 81.78% by mass, manufactured by CORMAN) was used as a raw material Got. In addition, 0.45% by mass of milk phospholipid was contained in the emulsion of Formulation 2.
Milk phospholipids were measured using a flow injection analysis method (FIA method).

<Test samples 1 to 4>
Using the emulsified liquid of Formulation 1, it was subjected to freezing at −4.5 ° C., −5.5 ° C., −6.5 ° C. and −7.5 ° C. using a continuous freezer CS-200 (manufactured by SEREN). . The freezing conditions were an emulsion flow rate of 70 L / h, an overrun of 100%, a dasher rotation speed of 222 rpm, and a cylinder internal pressure of 400 bar.
Each of the freezing pieces thus obtained was put into a 130 ml cup and cured in a quick freezer at -35 ° C. to obtain ice creams of test samples 1 to 4.
The composition of the ice creams of the obtained test samples 1 to 4 each had a milk fat content of 9.5% by mass, a non-fat milk solid content of 9.8% by mass, and a total solid content of 37.3% by mass.

<Test samples 5 to 8>
Using the emulsion of Formulation 2, ice creams of Test Samples 5 to 8 were obtained in the same manner as Test Samples 1 to 4.
The compositions of the obtained ice creams of test samples 5 to 8 each had a milk fat content of 9.5% by mass, a nonfat milk solid content of 9.8% by mass, and a total solid content of 37.3% by mass.

(2) Test method <Particle size distribution measurement>
Measurement was performed using a particle size distribution measuring apparatus LA-500 (manufactured by HORIBA). That is, 3 g of each of the test samples 1 to 8 was diluted 10 times with ion-exchanged water at 15 ° C., and then left to stand overnight to degas bubbles. Thereafter, each sample was further diluted 100-fold to 5000-fold with ion-exchanged water and subjected to a measuring device to measure the fat globule particle size, and the presence or absence of 50 μm or more fat globules was examined. The results are shown in Tables 2 and 3.

<Sediment Test>
1 g of each of test samples 1 to 8 was dissolved in 50 g (15 ° C.) of ion-exchanged water, filtered using MILK SEDIMENT DISK 1026-B (manufactured by ADVANTEC), and presence or absence of residue of fat particles remaining on the filter paper Investigated about. The results are shown in Tables 2 and 3.

(3) Test results Comparing the results of particle size distribution measurement in Table 2 and Table 3, in Test Samples 1 to 4 using Formulation 1 to which no buttermilk was added, the diameters of Test Samples 3 and 4 having a low freezing temperature Fat globules of 50 μm or more were generated. On the other hand, in test samples 5 to 8 using Formulation 2 to which buttermilk was added, not only test samples 5 and 6, but also test samples 7 and 8 having a low freezing temperature, fat globules having a diameter of 50 μm or more were not confirmed. It was.
Moreover, when the results of the segment test in Table 2 and Table 3 are compared, in Test Samples 1 to 4 using Formulation 1 in which buttermilk is not added, the residue of fat granules is found in Test Samples 3 and 4 having a low freezing temperature. confirmed. On the other hand, in the test samples 5 to 8 using the formulation 2 to which buttermilk was added, not only the test samples 5 and 6, but also the test samples 7 and 8 having a low freezing temperature, no fat granule residue was confirmed.
From the results of the particle size distribution and the sediment test, when buttermilk is added, the fats and oils are emulsified into fine fat globules. Even if freezing is performed at a low temperature of -6.5 ° C or -7.5 ° C, It was found that fat particles are less likely to occur. That is, buttermilk is thought to contribute to the emulsion stability of the product.

[Test 2]
The purpose of this test is to confirm the application range in which buttermilk can give a preferable structure and flavor to an ice cream structure not using an emulsion stabilizer.

(1) Preparation of test sample <Formulation 3>
After adding dissolved water to skim milk powder, unsalted butter, granulated sugar, isomerized liquid sugar and chickenpox with the composition shown in Table 4, the temperature was raised to 85 ° C. with a water bath while stirring, and then a two-stage homogenizer (Sanmaru Corporation) The pressure was homogenized at a temperature of 85 ° C., a secondary pressure of 5 MPa, and a total pressure of 15 MPa. This was aged at 5 ° C. for 24 hours to obtain an emulsion of Formulation 3.
The emulsion 3 contained 0.5% by mass of milk phospholipid.

<Formulation 4-8>
According to the formulation shown in Table 4, in the same manner as in formulation 3, emulsions of formulations 4 to 8 were obtained.
In addition, 0.4 mass% of milk phospholipid was contained in the emulsion of Formulation 4. The emulsion of Formulation 5 contained 0.3% by mass of milk phospholipid. The emulsion of Formulation 6 contained 0.1% by mass of milk phospholipid. The emulsion of Formulation 7 contained 0.05% by mass of milk phospholipid. The emulsion of Formulation 8 contained 0.03% by mass of milk phospholipid.

<Test samples 9 to 16>
As shown in Table 5, each of the emulsions of Formulations 3 to 8 and Formulation 1 was frozen at -7.5 ° C using a continuous freezer CS-200.
The freezing conditions were an emulsion flow rate of 70 L / h, an overrun of 100%, a dasher rotation speed of 222 rpm, and a cylinder internal pressure of 400 bar.
Each of the frozen items was placed in a 130 ml cup and cured in a quick freezer at −35 ° C. to obtain ice creams of test samples 9 to 16.
As for the composition of the ice cream of the obtained test samples 9-16, all were milk fat content 9.5 mass%, non-fat milk solid content 9.8 mass%, and total solid content 37.3 mass%.

(2) Test method <Particle size distribution measurement>
Measurement was performed using a particle size distribution measuring apparatus LA-500 (manufactured by HORIBA). That is, 3 g of each of the test samples 9 to 16 was diluted 10 times with ion-exchanged water at 15 ° C., and then allowed to stand overnight to degas bubbles. After that, each sample is further diluted 100-fold to 5000-fold with ion-exchanged water, and the particle size of fat globules is measured by using a measuring device, and 50 μm or more fat globules and 30 μm or more fat globules are generated. I investigated whether or not. The results are shown in Table 5.

(3) Test results Comparing the results of the particle size distribution measurement in Table 5, in test samples 13 to 16 in which the blending ratio of buttermilk is less than 5.0% by mass in solid content, the more buttermilk is blended, the more fat globule Although there is a tendency to suppress the generation of fat, the generation of fat globules with a diameter of 50 μm or more was observed. On the other hand, fat globules with a diameter of 50 μm or more were not observed in the blend containing buttermilk in a solid content of 5.0% by mass or more.
From the above, it can be said that when the buttermilk is contained in a solid content of 5.0% by mass or more, aggregation of fat globules during freezing can be controlled and generation of fat particles can be further suppressed.
On the other hand, in test samples 9-16, the composition of milk fat content, non-fat milk solid content, and solid content of the whole test sample could be made the same by adjusting the amount of skim milk powder and salt-free butter. . Therefore, in order to mix buttermilk without changing these compositions, it is preferable that the buttermilk is 10% by mass or less in terms of solid content. If the amount of buttermilk blended exceeds 10% by mass, the composition of milk fat, nonfat milk solids and solids in the entire test sample will be the same even if the amount of skim milk powder or unsalted butter is adjusted. It becomes difficult to do.
Therefore, in order to prevent tissue deterioration due to the generation of fat particles and to perform freezing stably, it is desirable that the blending ratio of butter milk is 5.0% or more and 10% by mass or less in terms of solid content.
Furthermore, when the blending ratio of butter milk is 7.0% by mass or more in terms of solid content, generation of fat globules having a diameter of 30 μm or more is not observed. Thereby, as for the mixture ratio of buttermilk, it is especially desirable that it is 7.0 mass% or more and 10.0 mass% or less by solid content.

  The frozen dessert according to the present invention is suitable as a frozen dessert having a good structure while keeping the health orientation without using an emulsifier and a stabilizer which are food additives.

Claims (4)

  A frozen dessert containing fat and buttermilk.   The frozen dessert according to claim 1, containing 5.0 to 10.0% by mass of the buttermilk in solid content.   A method for producing a frozen dessert, wherein an emulsion is obtained by mixing raw material liquids containing fats and fats and buttermilk, and then the emulsion is frozen.   The manufacturing method of the frozen dessert of Claim 3 which performs the said freezing in the range of -6.5 to -7.5 degreeC using a continuous freezer.